Kinmen kaoliang the aromatic components of GC MS.docVIP

 PAGE \* MERGEFORMAT 7 Kinmen kaoliang the aromatic components of GC MS [Abstract] Objective: To study the aromatic components Kinmen sorghum. Methods: Gas chromatography-mass spectrometry (GC MS) combined with technology to Kinmen sorghum aromatic components in the analysis and identification, with the peak area normalization method to calculate the relative content. Results: Kinmen sorghum identified 14 chemical composition, content of 98.95% of the total composition, mainly composed of esters (76.90%) and alcohol (15.71%). Conclusion: In order to clarify the Golden Gate kaoliang the flavor and style provided. [Keywords:] Kinmen sorghum; chemical composition; gas chromatography mass spectrometry Taiwan’s Kinmen Kinmen kaoliang specialty is the use of dryland sorghum as raw material quoted on the local water Shinsen sweet treasure, together with the local natural environment of the special maritime and climatic conditions by the ancient tradition of wine master professional techniques, fermentation, distillation, cache The fragrance of brewed unique, mellow taste Gan Lie of the liquor, is one of Taiwan’s three most popular wines. compatriots in Taiwan are keen to understand the reasons for Kinmen sorghum, we Kinmen sorghum aromatic components were analyzed, a clear the style and quality of the wine, white wine like liquor for the continent to enter the Taiwan market reference. 1 apparatus and materials HP 5973 GC MS spectrometer (Hewlett-Packard Company), Kinmen sorghum (Kinmen Distillery Co. Ltd., Kaohsiung, Taiwan on sale). 2 Methods and Results 2.1 GC conditions HP 5MS 5% Phenyl Methyl Siloxane (30 m × 0.25 mm × 0.25 μm) fused silica capillary column, column temperature 45 ℃ (keep 2 min), to 5 ℃ min-1 heating to 300 ℃, maintained 2 min; vaporizer temperature of 250 ℃; carrier gas for high-purity He (99.999%); column pressure of 7.62 psi, carrier gas flow rate 1.0 mLomin-1; injection volume 1 μL; split ratio 20: 1. 2.2 MS condition